Uncle Buddy’s Zuppa Tuscana

BEEF ZUPPA TUSCANA

1 pound sweet Italian sausage, removed from the casings
5 slices bacon, diced
1/2 white onion, diced
3 cloves garlic, peeled
32 ounces beef broth
2 white potatoes, diced (no peeling necessary)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups spinach, fresh
1 1/2 cups heavy cream
1 cup parmesan cheese, shredded and divided

Directions:

Brown sausage and diced bacon in a French oven over medium-high heat until fully cooked.

Drain all but one tablespoon of oil.

Sauté onion and garlic in remaining oil for about 2-3 minutes.

Add back the sausage and bacon.

Add beef broth, potatoes, salt and pepper.

Bring to a boil over medium high heat.
1 Reduce to low and cover.

Simmer for about 15-20 minutes, until potatoes are fully cooked.

Add fresh spinach, cream and 3/4 cup parmesan cheese.

Heat over medium until warm (about 5 minutes).

Serve with a sprinkle of extra parmesan on top.

ENJOY.

Note: Wyler’s has a new product out that is very good, and it can be found next to the bouillon cubes.

It is a powder that you mix 1 teaspoon powder with 1 cup hot water = 1 cup Beef Broth.

It works great, and it is very cheap to use because one jar makes a lot of cups of beef broth and it comes in either BEEF or CHICKEN!

 

 

 

 

Uncle Buddy’s Chili Recipe

Uncle Buddy’s Chili Recipe

2 lbs. lean ground chuck

1 package  McCormick’s Original Chili Mix

1 Package McCormick’s Tex – Mex Chili Mix

1 Large Onion Diced – Vidalia, if possible

1 24 0z can petite diced tomatoes

2 cans light red kidney beans

1 24 oz. can water

Instructions:

Brown and drain Ground Chuck and place into at least an 8 qt. pot

Pour water, beans, tomatoes, onion, (Oh well, you get the picture)

After pouring everything into pot, boil at good boil for about 10 minutes

stirring well, then reduce heat to simmer for at least an hour.

 

You must keep it stirred well!

I realize that this chili comes from a prepared mix, but if you use BOTH packages of the Original and the Tex – Mex mixes,

you will agree that there is no need to do all that measuring and fussing over recipes some cooks do.

I have actually had several people call and ask me to make them some of my Chili, and it doesn’t cost an arm and a leg.

 

By the way, to make Firehouse Chili, add an extra package of Tex -Mex mix.

It will be all you need.

 

Thanks everyone,

Buddy Simmons